Directions

1. Sift flour, cocoa, ground ginger, cinnamon, cloves, and nutmeg into a medium bowl; set aside.
   
2. Put butter and grated ginger into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 4 minutes. Add brown sugar; mix until combined. Add molasses; mix until combined.
   
3. Dissolve baking soda in 1 1/2 teaspoon of boiling water. Mix in flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate. Transfer dough to a piece of plastic wrap. Pat dough to about 1 inch thick; wrap in plastic. Refrigerate until firm, about 2 hours (or overnight).
   
4. Preheat oven to 325 degrees. Roll dough into 1 1/2-inch balls; space 2 inches apart on baking sheets. Refrigerate 20 minutes.
   
5. Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets 5 minutes. Transfer to a wire rack, and let cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.